A recipe for rye bread ?

Answer 1

I am from Denmark, which has some of the best rye bread in the world, as everyone eats it every day instead of white bread. I used to make rye bread my self, but have lost my recipe.
I found this recipe for traditional danish rye bread, which is very similar to the one I used to make. The sourdough is really important if you want to make a traditional kind of rye bread.


Dark Rye Bread With Sourdough
(Mørkt Rugbrød Med Surdej)

This bread is baked over 2 days, because you have to make the sourdough first.

If you take some of the dough aside before baking the bread, as described later, this can be used as sourdough next time you make the bread. This type of sourdough will last for 8 days if kept in an airtight container in the fridge.

If you have this type of sourdough you can follow this recipe, but you begin at day 1 by adding all ingredients together and then continue to day 2.

Print recipe

Ingredients:

Day 1
1 kg whole grain rye flour
200 ml plain yoghurt
1 l water
10 g yeast (20g if dry)
1 tsp vinegar
2 tsp salt

Day 2
1 kg rye flour
25 g yeast (50g if dry)
330 ml beer
1 tbsp salt
250


Method:


Day one: (sourdough)
Mix the plain yoghurt and water and heat until lukewarm. Dissolve the yeast in the mixture and add the remaining (day 1) ingredients. Drizzle with salt and leave in a warm place for 24 hours.

Day two:
Dissolve the yeast in lukewarm beer. Add the sourdough from day one and then the remaining ingredients. Knead the dough until it is even (about 5 minutes). If you wish to bake additional rye breads in the next 8 days, you can now remove about 250g of the dough to use as sourdough for the next bread. Store the new sourdough in an airtight container in the fridge. Cover the bred and leave to raise for about 40 minutes.

Knead the bread again and divide into 2. Shape to a bread shape and place in two 2 litre baking tins. Push the dough well into the tins and prick with a fork along the top. Leave in a warm place to raisi until the dough is up to the edge of the tin (about 30 minutes).

Brush the bread with water and place in a cold oven in the lowest position. Turn the oven on at 200°C (390°F) and bake for 90 minutes.

Take the bread out of the tins immediately and cover in a damp tea towel while they cool. This will prevent the crust from becoming to hard.

Answer 2

RYE BREAD

2 packages active dry yeast
1/2 cup warm water (110-120°)
1/2 cup milk, lukewarm
2 tablespoons sugar
1 teaspoon salt
1/2 cup molasses
2 tablespoons butter
3 1/4 cups rye flour, unsifted
2 1/2 cup bread flour, unsifted

Orig- Servings: 12 Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour.

Add white flour by stirring until the dough is stiff enough to knead.

Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double.

Punch down dough and divide to form 2 round loaves.

Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.

Answer 3

this is a good recipe. I have made this it is a light rye.

Rye bread Recipe

Title: Rye Bread
Categories: German, Breads
Yield: 4 servings

2 ea Yeast; Active Dry
1/2 c Molasses
1/2 c Warm Water(110-120 degrees)
2 tb B Butter
1 1/2 ea Cup Milk; Lukewarm
3 1/4 ea Cup Rye Flour; Unsifted
2 tb B Sugar
2 1/2 ea Cup Bread Flour; Unsifted
1 ts Salt

Orig- Servings: 12
Dissolve yeast in warm water. In a large bowl
combine milk, sugar,and
salt. Use a mixer to beat in molasses, butter, yeast
mixture and
1 cup of rye flour. Use a wooden spoon to mix in the
remaining rye flour.
Add white flour by stirring until the dough is stiff
enough to knead
Knead 5 to 10 minutes, adding flour as needed. If the
dough sticks to
your hands or the board add more flour. Cover dough
and let rise 1 11/2 hours or until double. Punch down
dough and divide to form 2 round loaves.
Let loaves rise on a greased baking sheet until
double, about 1 1/2 hours. Preheat oven to 375
degrees F. Bake for 30 to 35 minutes.

Makes 2 round loaves.

Answer 4

Just use your favourite bread recipe but substitute a portion of the flour you usually use with rye ... you can't make bread totally with rye flour because it won't rise. Try 2 parts usual flour to 1 part rye and then adjust according to how it works.